CHUNKY POTATO & BACON SALAD

Peel and chuck potatoes, then put in a bowl of cold water to soak for 5 minutes to remove some starch. Then in a medium saucepan add water, sea salt, then potato chucks. Peel onion, cut in half then add to saucepan with potatoes while cooking.

Let cook until fork tender.

Chop celery in small pieces, boil two eggs until hard boiled. Chop two sticks of green onion in pieces. Peel and cut your apples in chucks. Then toss in small bowl with a tablespoon of lemon juice.

When potatoes are cooked drain water off, add potatoes to a large bowl let them come to room temperature.

Then peel and chop eggs in chucks, add to bowl. After add all of the other ingredient’s and toss together.

Taste the potato salad to see if you need more seasonings, mayo, mustard to taste…

Then transfer the potato salad into a fancy bowl and top with a pinch of paprika.

Cover with clear wrap and refrigerate until ready to serve. Salad is good for five days keep in fridge at all time.

Bonita’s Tips:

White potatoes got more starch then red potatoes but red potatoes are sweeter. Use other one.

Use mayo or miracle whip to taste.

Use onion powder if you don’t like green onion.

The lemon juice over the apple will keep them from turning brown.